STUDY OF THE PERFORMANCE OF THE FOUR STRAINS OF SACCHAROMYCES CEREVISIAE AND THE INFLUENCE OF UREA DURING THE PRODUCTION OF BIOETHANOL FROM THE FRUITS OF CHRYSOPHYLLUM ALBIDUM

The present study aims to enhance agricultural resources and reduce post-harvest losses through the bioconversion of the fruits of the Chrysophyllum albidum in bioethanol. In this context, the fruits of the Chrysophyllum albidum were collected in Tori in southern Benin and underwent a series of treatments such as sorting, washing, separating the seeds from the apples. Then the grinding and mechanical pressing made it possible to obtain the juice from the fruits. Fermentation with levures Angel brand super alcohol, Angel super alcohol and Angel brand Thermal-tolerantalcohol and Saccharomyces carlsbergensis followed by a fraction distillation made it possible to obtain bioethanol. During the study, the fermentation performance of the different yeasts in the production of bioethanol from the wort of Chrysophyllum albidum were tested. The monitoring of fermentation kinetic parameters such as pH, acidity, density and Brix, showed a great variability of these parameters during the fermentation process. The distillation of the musts at the end of fermentation made it possible to obtain ethanol extraction rates (% v/v at 20°C) between 5.3 and 60.7; extraction efficiencies between 0.15 and 0.37; ethanol yields between 1.87 g/L/h and 4.64 g/L/h  after fractional distillation. In conclusion, this study has made it possible to set up a process for the valorization of the fruits of Chrysophyllum albidum through its bioconversion ethanol.